Skip to comments.Tests Reveal Mislabeling of Fish
Posted on 05/27/2011 4:29:34 PM PDT by LibWhacker
Scientists aiming their gene sequencers at commercial seafood are discovering rampant labeling fraud in supermarket coolers and restaurant tables: cheap fish is often substituted for expensive fillets, and overfished species are passed off as fish whose numbers are plentiful.
Yellowtail stands in for mahi-mahi. Nile perch is labeled as shark, and tilapia may be the Meryl Streep of seafood, capable of playing almost any role.
Recent studies by researchers in North America and Europe harnessing the new techniques have consistently found that 20 to 25 percent of the seafood products they check are fraudulently identified, fish geneticists say.
Labeling regulation means little if the grouper is really catfish or if gulf shrimp were spawned on a farm in Thailand.
Environmentalists, scientists and foodies are complaining that regulators are lax in policing seafood, and have been slow to adopt the latest scientific tools even though they are now readily available and easy to use.
(Excerpt) Read more at nytimes.com ...
Mystery meat. Yum. Love seafood so it’s all good, maybe.
Well, this could explain why I always say I’m allergic to some kinds of fish, but I don’t know which ones. I tend to avoid all fish, just to be on the safe side.
Your Talapia had turned. Properly stored and prepared Talapia has almost no flavor. It’s merely a delivery device for protien.
I’ve eaten tilapia twice and both times I got violently ill about 7 hours later. Never have had that kind of reaction to any other food in my life.
I don’t eat tilapia. It’s disgusting, imho.
Cook it a little longer.
Ive eaten tilapia twice
There’s your problem. Next time just eat it once.
So true. As a long time commercial fisherman. Never buy seafood unless you catch it. they bleach it with Clorox to kill the smell and whiten it.
Tilapia is sold everywhere, I can’t stand it.
Oddly enough, I had a dream about smelt dipping last night.
From what I have seen, Alaskan pollock also has very little flavor. I think they use it as a base for fish or crab products then add whatever ingredients they want to make it taste like something else.
I'm surprised by your reaction. It's a very mild white-fleshed fish with a very subtle flavor. I cook boneless filets frequently, adding a sprinkle of Penzey's Cajun or Trinidad spice or a seasoned beer batter coating. It's also wonderful in Thai and Indian curry sauces.
I suspect your tilapia was over the hill. I buy nearly all my fish quick-frozen -- it's much fresher than any I can find in local markets.
When I see it at Walmart I WILL NOT BUY IT because it has all these red veins or whatever they are and I have NEVER seen them in the ones I get at Costco. I have ordered a Talapia at a restaurant and it did taste awful. They must have bought it from Walmart.
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